Paara — the Kodava word for pickle
In our family's ainmane in Coorg, pickling was never only about keeping food. It was how the women of the house kept a season, a harvest, a feast from disappearing. Four jars, four stories.
"We never needed to write our history down. We sang it, we danced it, we served it at the table."
Kodava is still mostly a spoken language, carried in folk songs and family kitchens more than in books. A jar of paara is just another way of remembering.
Our pickles are made in small batches, using ingredients and methods rooted in the kitchens of Kodagu. Slow preparation, traditional seasoning, and enough time for every jar to become what it is meant to be.
None of this is complicated. It's just slow, and it doesn't skip steps — the same ones used in our kitchen for generations.
Ingredients sourced from Coorg's gardens, forests and farms.
Washed, cut, sun-dried or marinated by hand.
Mustard, chili, turmeric, salt and traditional spices.
Given the time needed for the ingredients to become paara.
We make small batches out of Kodagu and ship across India. Choose your pickle below.
